GET IN MY MOUTH: Low Country Boil

So lately, I've been missing Georgia. Sometimes it literally makes my heart hurt because I miss it so bad. Which luckily, is not because I am totally miserable in Idaho, because I'm surprisingly not (yet). But, ANYWAY, I decided that there was one thing that could help curb my Georgia yearning; some good old southern food.

So, I pulled out Aunt Martha's cookbook (which if you are ever going to buy a cookbook, let that be your next one because Martha is amahzing. She's used to help write Paula Deen's cookbooks. She basically a Savannah celebrity!) and after looking through it, decided to invite some of our peeps over for :

LOW COUNTRY BOIL
Adapted from "Savannah Celebrations" by Martha Nesbit

Thanks to Sassy YGBG for the photo

Here's what you need:

Serves 8

2 pounds kielbasa Polish sausage, sliced into 1 inch pieces.

20 red potatoes, halved or quartered, depending on size.

4 to 6 ears of corn broken into halves or thirds

3 pounds large shrimp 

1/4 cup Old Bay seasoning (this is optional but I HIGHLY recommend using it, and being generous with it!)

Allow 1 hour to heat water in a 20 gallon pot*, filled about one-third full. Add the Old Bay seasoning if using (which you better be). 45 minutes before serving, add sausage. 20 minutes before serving, add red potatoes. 15 minutes before serving, add corn. 5 minutes before serving, add shrimp. When shrimp are pink and cooked through (about 5 minutes or less - you can tell because they curl up like they're prepping for an earthquake drill.). Drain and serve hot.

*Alright so, if you're anything like me, you don't have a 20 gallon pot and when you saw that you were like, Whaaaaaaaaaaat? But don't worry, it's a little bit of work but it's still possible. What I have is just two 5.5 quart pots. So, to make the full recipe (which you can half it, or even quarter it if you're cooking for less people) I had to split it up into 4 different rounds (so two for each pot for me). So I did MATH (which I suck at, but I did it) and split the ingredients up into fours. And then you follow the recipe the same (except that you don't have to wait an hour for the water to heat up). 

The best way to serve this is to just lay out some news paper (or craft paper or a plastic table cloth) on your table and dump it right on to the paper (but if you wanna be civilized you can leave it in a bowl, sometimes that's a good idea too) and serve with: Soft Butter, Sour Cream, Cocktail Sauce, Slices of lemons, and Ice Cold Coca-Cola. 

you can just see the humidity in the air from all that boilin! felt just like the south!